Spaghetti with Clams

Sitting still doesn't come naturally to me.  To be honest, there are times when it feels like downright torture.😅  But after an incredibly busy May - I'm feeling the need to welcome in this beautiful new month by spending some time being still.  Forcing myself to be quiet and still and reflecting on my gratitude.  

At the risk of sounding like Marie Kondo, I asked myself to identify the things in my life that were bringing me joy.😅 And asking the equally important question, which of these were not making me happy?  And what changes can I make to eliminate the things that are keeping me from being happy?  

I would describe myself as a generally happy person but it's always productive to do a little "mental health house keeping" every so often.  Periodic check ins with myself to see where I am, what's causing me anxiety and making a list of the things in my life that bring me joy is always helpful.   Is it a surprise to anyone that I have a bunch of foods on my list of things that make me happy?  😂🍫🥧🥖  I guess that just confirms that I'm a foodie at heart.  🤣

Really anything with sugar, starch, seafood, pasta or cheese could be added to my list of "happy" foods. 😂  It should come as no surprise then that a simple spaghetti dinner with fresh clams in a white wine sauce and fresh parsley from the garden makes this girl very happy.  Making this delicious meal in under 20 minutes - also makes me happy.  Win-win.  

Spaghetti with Clams
12 ounces spaghetti
​1 Tablespoons salt
3 Tablespoons olive oil
4 cloves garlic, smashed
1/4 teaspoon red pepper flakes
1 cup white wine
3 pounds littleneck clams
1/2 cup fresh parsley
​lemon wedges

Bring 2 quarts of water to a boil.  Stir in pasta and salt.  Cook to al dente.

Reserve 2 cups water then drain pasta.  

Combine oil and garlic in Dutch oven and cook 2 minutes.  Add red pepper flakes.  Cook 30 seconds. 

Remove garlic.  Stir in wine.  Bring to a simmer.  Cook 6-8 minutes. 

Stir in clams.  Cover and cook until clams open.  Transfer clams to a bowl.

Simmer juices in pan until reduced by half.  

Add the pasta, clams and accumulated clam juices.  Cook 2-3 minutes.  Add reserved pasta water as needed.

Remove from heat. Stir in parsley and season with salt and pepper.  

Serve with lemon wedges.  

​Ciao!

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